6-8 large oysters cut in thirds
3 tbsp butter
hot buttered toast
salt and pepper to taste
1 green diced pepper, optional
Beat eggs, salt and pepper. Melt butter in a skillet and saute oysters for 3-4 minutes. (Add diced pepper). Pour in eggs and stir over moderate heat until creamy. Spoon onto hot buttered toast or biscuits. Serves 4.
A bushel of shell stock (mature oysters) in good condition should yield one gallon of shucked oyster meats.